BUFFALO MAC 'N' CHEESE RECIPE BY TASTY
Here's what you need: nonstick cooking spray, unsalted butter, all purpose flour, whole milk, shredded mild cheddar cheese, kosher salt, macaroni, shredded sharp cheddar cheese, shredded rotisserie chicken, Frank's® RedHot® Buffalo Wings Sauce, celery, ranch dressing, crumbled blue cheese, red onion, scallion
Provided by Frank's RedHot
Categories Dinner
Yield 6 servings
Number Of Ingredients 15
Steps:
- Preheat the oven to 350°F (180°C). Grease a 10-inch cast-iron skillet with nonstick spray.
- Melt the butter in a medium saucepan over medium-high heat. Add the flour and cook, stirring frequently to break up any clumps, for 5 minutes, or until the roux is light golden brown. Reduce the heat to medium, then slowly pour in the milk and cook, whisking constantly, until thickened, about 8 minutes. Do not let the mixture come to a boil.
- Remove the pot from the heat, add the mild cheddar cheese, and whisk until melted and smooth. Stir in the salt. Add the cooked macaroni to the cheese sauce and toss to coat well.
- Transfer half of the mac and cheese mixture to the prepared skillet. Top with 1 cup sharp cheddar cheese, then the remaining mac and cheese and remaining cup of sharp cheddar.
- In a medium bowl, mix together the shredded rotisserie chicken and Frank's® RedHot® Buffalo Wings Sauce. Spoon on top of the mac and cheese.
- Bake the mac and cheese for 30-35 minutes or until the cheese is bubbling around the edges of the pan. Remove from the oven and let cool for at least 5 minutes.
- While the mac and cheese bakes, make the celery ribbons: Using a vegetable peeler, peel the backs of the celery stalks lengthwise into ribbons. Transfer the ribbons to a large bowl filled with ice water and let sit for at least 30 minutes or up to 1 hour.
- Drizzle the mac and cheese with more Frank's® RedHot® Buffalo Wings Sauce and the ranch dressing, then top with the crumbled blue cheese, red onion, scallions, and celery ribbons.
- Enjoy!
Nutrition Facts : Calories 1068 calories, Carbohydrate 92 grams, Fat 47 grams, Fiber 3 grams, Protein 65 grams, Sugar 7 grams
BUFFALO MAC 'N' CHEESE
Provided by Food Network Kitchen
Time 1h10m
Yield 6 to 8 servings
Number Of Ingredients 13
Steps:
- Bring a large pot of salted water to a boil. Cook the macaroni until al dente, about 7 minutes; strain and set aside.
- Preheat the oven to 350 degrees F. Butter a large oval casserole dish.
- Cook 2 tablespoons of the butter, the onions, celery and a pinch of salt in a large saute pan over medium heat until the onions and celery are soft but not brown, about 7 minutes.
- Melt 2 tablespoons of the butter in a large straight-sided skillet over medium heat. Sprinkle the flour over the butter and cook for 1 minute. Whisk in the half-and-half, bring to a boil and cook for 2 minutes. Remove the skillet from the heat, and stir in the Cheddar, Monterey Jack and blue cheese until melted. Stir in the onion mixture, macaroni and hot sauce. Taste and season with salt and pepper.
- Pour the macaroni mixture into the prepared casserole dish. Melt the remaining 2 tablespoons of butter, pour into a small bowl and mix with the panko; sprinkle on top of the mac 'n' cheese. Bake until bubbly and brown, 35 to 40 minutes. Garnish with the scallions.
BUFFALO CHICKEN MAC 'N' CHEESE
Provided by Eddie Jackson
Categories main-dish
Time 1h45m
Yield 8 to 10 servings
Number Of Ingredients 18
Steps:
- Position an oven rack in the center of the oven and preheat the oven to 375 degrees F. Place the chicken in a 13-by-9-inch baking dish. Toss with the hot sauce, celery salt, 4 tablespoons melted butter and black pepper to taste. Bake until the chicken is tender and cooked through, about 30 minutes. Increase the oven temperature to 425 degrees F.
- Shred the chicken and transfer to a medium bowl, along with any juices from the baking dish. Cover loosely with plastic wrap, and set aside. Wipe out the baking dish with a paper towel and brush with 1 tablespoon melted butter. Set aside.
- Meanwhile, in a medium skillet over medium heat, melt 6 tablespoons butter. Add the panko and cayenne and season with some salt. Saute until deeply golden, stirring constantly, 4 to 6 minutes. Remove from the heat and add the thyme. Stir to combine and set aside.
- Bring a large pot of water to a boil and salt it generously. Add the pasta and cook to slightly less than al dente, about 3 minutes less than the package instructions. Drain.
- In a medium pot over medium heat, melt the remaining 3 tablespoons butter. When the foaming subsides, add the celery and onion. Cook until softened, 4 minutes. Add the flour and stir to coat. Continue to cook, stirring, 1 minute. Gradually add the milk, whisking continuously, and bring to a simmer. Add the Cheddar, gruyere and Parmigiano-Reggiano and whisk until the cheeses are melted and the sauce is smooth. Season to taste with salt and pepper.
- Add the pasta to the cheese sauce and stir to coat evenly. Transfer to the prepared baking dish. Top with the chicken mixture and half of the blue cheese. Sprinkle with the breadcrumbs and bake until bubbling around the edges and completely warmed through, 15 to 20 minutes.
- Top with the remaining crumbles of blue cheese and celery leaves. Serve immediately.
BUFFALO MAC & CHEESE PIZZA
Everyone gets their favorite when you serve up the flavors of mac and cheese, pizza and Buffalo wings-all in one dish!
Provided by My Food and Family
Categories Macaroni & Cheese
Time 30m
Yield 6 servings
Number Of Ingredients 6
Steps:
- Heat oven to 425ºF.
- Prepare Dinner as directed on package.
- Place pizza crust on pizza pan; sprinkle with half the shredded cheese. Cover with Dinner, remaining shredded cheese, celery and carrots.
- Bake 8 to 10 min. or until edge of crust is lightly browned and cheese is melted. Sprinkle with onions.
Nutrition Facts : Calories 340, Fat 13 g, SaturatedFat 5 g, TransFat 0 g, Cholesterol 20 mg, Sodium 780 mg, Carbohydrate 45 g, Fiber 1 g, Sugar 7 g, Protein 12 g
PASS THE BUFFALO MAC AND CHEESE
Steps:
- For the pasta and sauce: Bring a pot of water to a boil. Add the pasta and cook according to the instructions on the package. Drain and set aside.
- Set a medium saucepan over low heat. Add the evaporated milk, Buffalo sauce and mustard and whisk until uniform and smooth. Toss the Cheddar and pepper jack with the cornstarch in a bowl until the cheese is totally coated, then add to the saucepan. Whisk in the blue cheese and heat, stirring constantly, until all the cheese is melted and the sauce is silky and smooth, about 5 minutes.
- For the mix-ins: Meanwhile, lay out the chicken skin flat in a pan without overlapping the pieces. Cook on high heat until crisped, 5 to 8 minutes. Chop into pieces.
- Add the pasta to the sauce and stir until completely coated. Add the crisped chicken skin and shredded chicken and stir. Mix in the blue cheese.
- Transfer to a serving bowl and garnish with the celery leaves. Serve with celery stalks as "spoons."
BUFFALO-CHICKEN MACARONI AND CHEESE
Get the flavors of Buffalo chicken-without the wings-in this outrageously good mac and cheese.
Provided by Food Network Kitchen
Categories main-dish
Time 1h15m
Yield 6 to 8 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and butter a 9-by-13-inch baking dish. Bring a large pot of salted water to a boil; add the pasta and cook until al dente, about 7 minutes. Drain.
- Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the onion and celery and cook until soft, about 5 minutes. Stir in the chicken and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 more minute.
- Melt 2 tablespoons butter in a saucepan over medium heat. Stir in the flour and mustard with a wooden spoon until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
- Spread half of the macaroni in the prepared baking dish, then top with the chicken mixture and the remaining macaroni. Pour the cheese sauce evenly on top.
- Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let rest 10 minutes before serving.
BUFFALO CAULIFLOWER BAKED MAC AND CHEESE
This incredible and substantial side dish has that traditional buffalo-wing flavor, but without any meat. Serve with extra hot sauce on the side for your friends and family who love heat.
Provided by Food Network Kitchen
Categories main-dish
Time 1h35m
Yield 8 to 10 servings
Number Of Ingredients 17
Steps:
- Preheat the oven to 350 degrees F and butter a 13-by-9-inch baking dish.
- Bring a large pot of salted water to a boil and fill a large bowl with ice water. Cook the cauliflower until just tender, about 5 minutes. Use a slotted spoon or spider to remove the cauliflower and immediately submerge it in the ice water to cool completely, then drain. Bring the salted water back to a boil and cook the pasta until al dente, about 7 minutes. Drain and set aside.
- Meanwhile, melt 3 tablespoons butter in a large skillet over medium heat. Add the celery and onion and cook until soft, about 5 minutes. Stir in the blanched cauliflower and garlic and cook 2 minutes, then add 1/2 cup hot sauce and simmer until slightly thickened, about 1 minute more.
- Melt 2 tablespoons butter in a medium saucepan over medium heat. Whisk in the flour and mustard until smooth. Whisk in the half-and-half, then add the remaining 1/4 cup hot sauce and stir until thick, about 2 minutes. Whisk in the Cheddar and pepper jack cheeses, then whisk in the sour cream until smooth.
- Spread half of the macaroni in the prepared baking dish and pour over about half of the cheese sauce. Top with the cauliflower mixture and the remaining macaroni. Pour the remaining cheese sauce evenly on top.
- Put the remaining 2 tablespoons butter in a medium microwave-safe bowl and microwave until melted, about 30 seconds. Stir in the panko, blue cheese and parsley. Sprinkle over the macaroni and bake until bubbly, 30 to 40 minutes. Let cool 10 minutes, then serve with additional hot sauce on the side.
BUFFALO STYLE CHICKEN PIZZA
Pizza with a little kick of buffalo wing flavor! Have your pizza and wings together!
Provided by BBNELSON
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 55m
Yield 6
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium bowl combine the cubed chicken, melted butter and hot sauce. Mix well. Spread whole bottle of salad dressing over crust, then top with chicken mixture and sprinkle with shredded cheese.
- Bake in preheated oven until crust is golden brown and cheese is bubbly, about 5 to 10 minutes. Let set a few minutes before slicing, and serve.
Nutrition Facts : Calories 784.9 calories, Carbohydrate 66.6 g, Cholesterol 83.1 mg, Fat 40.7 g, Fiber 2.4 g, Protein 37.1 g, SaturatedFat 12.7 g, Sodium 1840.2 mg, Sugar 7.7 g
BUFFALO MACARONI AND CHEESE BITES
In this vegetarian Buffalo-style appetizer, macaroni and cheese get heated up with Louisiana-style hot sauce, then breaded and baked. These tasty nibbles are served with blue cheese dressing. -Ann Donnay, Milton, Massachusetts
Provided by Taste of Home
Categories Appetizers
Time 1h
Yield 2 dozen.
Number Of Ingredients 10
Steps:
- Set the cheese packet from dinner mix aside. In a large saucepan, bring water to a boil. Add macaroni; cook until tender, 8-10 minutes. Drain. Stir in the contents of the cheese packet, milk, cheese sauce and butter., Press 2 tablespoonfuls into greased miniature muffin cups. Cover and refrigerate for 3 hours or overnight., Place the hot sauce, flour, egg and onions in separate shallow bowls. Remove macaroni bites from cups. Dip in the hot sauce and flour, then coat with egg and onions. Place 2 in. apart on a lightly greased baking sheet., Bake at 400° until golden brown, 12-15 minutes. Serve with dressing.
Nutrition Facts : Calories 104 calories, Fat 5g fat (2g saturated fat), Cholesterol 11mg cholesterol, Sodium 141mg sodium, Carbohydrate 13g carbohydrate (1g sugars, Fiber 0 fiber), Protein 2g protein.
BUFFALO-STYLE PIZZA
What this pizza lacks in Frank's RedHot®, chicken, blue cheese, and celery, it more than makes up for by being a really great pepperoni pizza. I might add, since it doesn't include those things, it's perfect to serve alongside Buffalo chicken wings--you know, at a Super Bowl party, or something similar.
Provided by Chef John
Time 50m
Yield 6
Number Of Ingredients 15
Steps:
- Heat olive oil in a pan over medium-high heat. Add tomato paste, garlic powder, onion powder, red pepper flakes, basil, oregano, salt, and sugar. Saute until the tomato paste starts to caramelize on the bottom of the pan, 3 to 4 minutes.
- Pour in water and whisk to combine; bring to a simmer. Lower the heat to medium and cook, stirring occasionally, until the sauce reduces to your desired thickness. Turn off the heat and reserve until needed.
- Preheat the oven to 500 degrees F (260 degrees C). Generously grease a sheet pan with olive oil, rubbing some on your fingers as well.
- Press, stretch, and pull pizza dough until it fills the prepared pan, going all the way to the corners. If the dough stops stretching, let it rest for 5 minutes before resuming.
- Top dough with cooled sauce, spreading all the way to the edges of the pan. Sprinkle on mozzarella cheese and add pepperoni. Place the pan on the stove over a high flame, and slowly move it around to evenly apply the heat, until you hear it starting to sizzle, about 1 minute.
- Transfer into the lower center of the preheated oven and bake until cheese is beautifully browned and pepperoni is charred, about 20 minutes. Slice and serve.
Nutrition Facts : Calories 520 calories, Carbohydrate 41.1 g, Cholesterol 65.6 mg, Fat 26.2 g, Fiber 2.3 g, Protein 29.3 g, SaturatedFat 10.7 g, Sodium 1726.2 mg, Sugar 9.4 g
BUFFALO CHICKEN MAC AND CHEESE
I saw my local ballpark was introducing Buffalo chicken mac and cheese and thought it was a great idea! This is what I whipped up. Serve with celery sticks and beer. Let me know what you think.
Provided by Matt R
Categories Main Dish Recipes Pasta Chicken
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of lightly salted water to a boil. Cook macaroni in the boiling water, stirring occasionally until tender yet firm to the bite, 8 minutes. Drain.
- Cut wings and legs off rotisserie chicken. Skin and bone wings and legs; chop or shred dark meat into bite-size pieces.
- Melt butter in a large Dutch oven over medium heat. Whisk in flour gradually until a thick paste forms. Cook until golden, about 1 minute. Pour in milk, whisking constantly, until thickened and bubbling, about 5 minutes. Continue to cook until sauce is smooth, about 1 minute more. Reduce heat and season sauce with black pepper.
- Stir Cheddar and Monterey Jack cheese into the sauce until melted and combined. Stir in hot sauce, adjusting to reach desired level of spiciness. Add blue cheese, chicken, and macaroni; mix well to combine.
Nutrition Facts : Calories 780.7 calories, Carbohydrate 51.7 g, Cholesterol 157.1 mg, Fat 41.9 g, Fiber 2 g, Protein 47.3 g, SaturatedFat 22.5 g, Sodium 977.8 mg, Sugar 6.3 g
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